Slow Cooker Venison Chili Recipe That’ll Win Your Next Chili Cook-Off

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‘Tis the season for chili cook-offs! I don’t know about you, but chili season is one of my favorite seasons ever. From white chicken chili to traditional meat and bean chili, I love it all. Throw some venison in the mix, too, and you’ve got an award-winning combo.

How To Make Slow Cooker Venison Chili:


  • 2 lbs. ground venison
  • 1 lb. bacon
  • 2 cloves garlic
  • 1 green pepper (chopped)
  • 1 yellow pepper (chopped)
  • 1 onion (chopped)
  • 3 stalks celery (chopped)
  • 1 14.5 oz. can crushed tomatoes
  • 1 14.5 oz. can stewed tomatoes
  • 1 14.5 oz. can diced tomatoes
  • 1 8 oz. can tomato paste
  • 3 tbsp. chili powder
  • 2 tsp. ground cumin
  • 2 tsp. oregano
  • 1 tsp. cinnamon
  • 1 tsp. salt
  • 1 tsp. cayenne pepper
  • 2 15 oz. cans black beans, drained and rinsed
  • 1 beer
Cook the venison in a frying pan, then place it in the Crock Pot. Cut the bacon into small chunks and cook it in the same pan as the venison, then add it to the Crock Pot. Add the chopped onion, celery and garlic to the bacon grease and cook for 5-10 minutes on medium heat, then add the mixture to the crockpot. Add chopped peppers, tomatoes, beer, and seasonings. Cook on low for 4 hours and serve with sour cream and cheese.